Beef Bourguignon (French beef stew in red wine sauce)

A French beef stew made with red wine, tender beef, mushrooms and carrots in a rich, glossy sauce. Inspired by the recipe in Ina Garten’s Barefoot in Paris cookbook and adapted over years of home cooking, this dish is both comfort and decadence in every bite. Serve with mashed potatoes, egg noodles or crusty bread!

INGREDIENTS
2 strips bacon, diced small
4 lbs (1.8kg) beef finger or boneless short ribs, rinsed and patted dry
4 tbsp (56g) unsalted butter, room temperature cut into 4 pieces
1½ lbs small cremini mushrooms, stems trimmed (cut into halves for larger ones)
3 cloves garlic, minced and divided into three piles
5-6 medium carrots, cut into 1” pieces (about 1½ lbs)
2 onions, sliced into ¾” pieces
2 tbsp tomato paste
Small bunch fresh thyme (5-6 sprigs) (substitute 1 tsp dried thyme)
1 bay leaf
500ml dry red wine such as burgundy, pinot noir or cabernet sauvignon
3½ C (830ml) beef broth
3 tbsp (24g) flour
Salt and black pepper
For serving:
Egg noodles, mashed potatoes or crusty bread
Chopped fresh parsley

Full printable recipe and extras like Tips and FAQs, steps at a glance, nutrition info are on the site:
https://www.saltnpepperhere.com/blog/beef-bourguignon-stew

Eat well and be well,
Sonia

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